Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place flour, powdered sugar, and butter in a food processor and pulse until mixture resembles a coarse meal. Beat together 1 egg and water. Add to flour and process until mixture forms a ball. Form a flat disk from the dough. Cover with plastic wrap and chill for 1 hour. | 2. Roll out dough into a 12-inch circle on a heavily floured surface. Transfer dough circle to a 10-inch pie tin. Trim and crimp the edges of the dough. Cover with plastic wrap and chill until ready to use. | 3. Preheat oven to 350F (175C). Beat pumpkin and remaining eggs in a medium bowl creamy. Beat in brown sugar and cinnamon until smooth. Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into piecrust. | 4. Bake for 40-50 minutes or until a knife inserted off-center comes out clean. Remove from oven and cool to room temperature. | 5. Cut into wedges and serve. Store for up to 3 days covered in the refrigerator. | 6. Note: If pie crust edges become too brown during baking, cover with aluminum foil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
sugar	1/4	cup	powdered	116.7	29.930999999999997	0.0	0.0
butter	6	tablespoons	unsalted chilled cut	610.884	0.0511	0.7242	69.1057
egg	4			286.0	1.44	25.12	19.02
cold water	2	tablespoons		0.0	0.0	0.0	0.0
pumpkin	1 1/2	cups	canned	7.425	1.6236	0.5098	0.0346
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
cinnamon	1/2	teaspoon		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
bailey irish cream	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.